1. Premises: lease or build
In Bali, many sites are leased long term. Budget for rent paid up front, deposits and notary fees for the lease. If you build on your own land, construction becomes the largest item.
2. Building and renovation
Construction should be costed item by item in a bill of quantities, not just as a rough rate per square metre. For F&B outlets, watch for kitchen-specific works: floors that fall to drains, washable walls, a grease trap, gas lines and exhaust.
3. Kitchen and bar equipment
The equipment list follows the menu and capacity, not the other way round. Ranges, ovens, fridges and freezers, stainless benches, coffee machines and dishwashing can add up to a very large sum.
4. Furniture, decor and systems
Chairs, tables, lighting, signage, tableware, and the POS system and hardware.
5. Permits and legal
Company set-up, notary fees, and permits and certificates. See our article on restaurant licences in Bali.
6. Opening stock and promotion
Ingredients for trials and the first weeks, plus an opening promotion budget.
7. Working capital
Rent, wages, power, water and gas for the first months, while sales settle. This is the most commonly forgotten item.
8. Contingency
Set aside a percentage of the total for price rises and unexpected extra works.
Run your numbers: enter your figures in the café budget calculator, then bring the result to your first consultation for us to review.